Chickpea Flour |D.I.Y

Vegan + Alkaline Rich + Gluten-Free 

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While on the Dr. Sebi diet, I found myself using chickpea flour (also known as garbanzo or besan flour) for EVERYTHING. Even now, it remains a focal ingredient for so many of my recipes. Its light, multi-purposeful and filled with all sorts of nutrition benefits, which is a super win! And according to Dr. Sebi's health-theory, raw (non-canned) chickpeas are considered an alkalizing agent for the body - a cell food. And what makes chickpea's even more clutch, is that there is an option to make this legume into a flour! When white flour seems to dominate most baked-goods, pastas and the glycemic index, this "smart carb" presents itself as a formidable alternative in the realm of dieting. And as a health conscious vegan, I am by default a super-fan of the chickpea and its flour.  This legume offers a generous amount of nutrition because it's loaded with natures best! Vegan or not, chickpea's and its flour is a pantry essential! 

 

Just one cup offers you (in daily recommended values):

  • 268 calories

  • 12.5 grams of dietary fiber

  • 14.5 grams of protein

  • 4.2 grams of fat

  • 84% manganese

  • 71% folate

  • 29% copper

  • 28% phosphorus

  • 26% iron

  • 17% zinc

I COULD CRY WITH ALL OF THIS GLORIOUS NUTRIENT DATA!

 

NOTE: Other recipes may suggest skipping the over-night soaking process and jumping straight to blending the raw chickpeas; however, it's best to soak all nuts, seeds, grains, and beans before consuming them. When the chickpeas are soaked, then dehydrated, they are easier to digest. 

 

Ingredients & tools:

  • 3 cups of raw chickpeas | Garbanzo beans

  • 1-gallon glass jar

  • 1-gallon Spring water

  • fine wire mesh Strainer or sifter

  • high-speed blender or nutribullet

  • glass jar

  • your choice of a: Baking sheet, dehydrator tray or food dehydrator

 

Instructions:

  • Soak 3 cups of raw chickpeas in a 1-gallon glass jar.

  • fill up the glass jar with spring water and let it soak overnight (fyi, chickpeas will increase in size).

  • once soaked overnight, strain and rinse chickpeas thoroughly.

  • depending on your method, transfer cleansed chickpeas into a dehydrator tray, baking sheet or food dehydrator.

  • evenly spread out chickpeas on tray.

  • Place baking tray with chickpeas inside of the oven and set to 100 degrees Celsius for 16 hours; or if using the food dehydrator, dehydrate for 16 hours. 

  • After baking / dehydrating the chickpeas for 16 hours, remove from tray and transfer baked chickpeas into a high-speed blender.

  • blend chickpeas with nutribullent or high-speed blender for 30-45 seconds, Until a powder consistancy is achieved.

  • repeat the process 3-4 times until desired powder/ flour texture is achieved.

  • Take a large bowl and filter/ sift chickpea flour into it by using a strainer or sifter.

  • remove any large chickpea particles from the strainer/sifter. 

  • Transfer chickpea flour into a glass jar with top, tupperware or zip-lock bag.

  • store inside the fridge. 

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use your chickpea flour in:

  • homemade chickpea gravy.

  • all sorts of baked-goods.

  • Chickpea Breakfast Scramble.

  • chickpea breakfast omelet.

 

MAKE SURE YOU TAG ON INSTAGRAM @GRDNOFYSMN AND HASHTAG #GRDNOFYSMN IF YOU RECREATE ANY OF THE RECIPES,

I WOULD LOVE TO SEE YOUR PHOTOS!

¡BUEN PROVECHO!

 

 

Yasmin Wells